Beef Tenderloins With French Onion Sauce Recipes

STEAKS WITH FRENCH ONION SAUCE

Steps:

• Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
• Slice the meat and serve it with the sauce.
• Enjoy!

BEEF TENDERLOINS WITH FRENCH ONION SAUCE

Steps:

• Melt 1 tsp butter in a large skillet over medium-high heat.
• Add onion and mushrooms; saute 5 minutes, stirring frequently.
• Stir in water and consomme, scraping pan to loosen browned bits.
• Bring to a boil; cover and cook 10 minutes.
• Remove onion mixture from pan.
• Combine thyme, salt, pepper, and garlic powder.
• Rub the thyme mixture over steaks.
• Melt 1 tsp butter in pan over medium-high heat.
• Add steaks; cook 3 minutes on each side or until browned.
• Remove steaks from pan; keep warm.
• Add wine to pan, scraping pan to loosen browned bits.
• Stir in onion mixture; bring to a boil, and cook 1 minute.
• Return steaks to pan; simmer 1-2 minutes.
• Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak.
• Spoon the onion mixture over each serving.
• Serve immediately.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Steps:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

FABULOUS BEEF TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.